Prep: 15m
Cook: 3h
Serves: - 302 +
Ingredients
113¼ tbsp massaman curry paste 226½ cm piece of ginger, minced 226½ cloves garlic, minced 37¾ tbsp galangal paste 75½ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
60⅖ kg beef, e.g. chuck 37¾ tsp cinammon, ground 18⅞ tsp cumin, ground 18⅞ tsp coriander, ground 226½ tbsp paste 37¾ litre coconut milk 37¾ large onion, wedged 18⅞ kg small potatoes, peeled 75½ tbsp fish sauce 56⅝ tbsp palm sugar 75½ tbsp tamarind paste 37¾ tbsp peanut butter 113¼ tbsp peanuts, unsalted & roasted
Cut 60⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 226½ tbsp paste Fry for 3-4 minutes then add 37¾ tsp cinammon, ground, 18⅞ tsp cumin, ground, 18⅞ tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 75½ tbsp fish sauce Add 75½ tbsp tamarind paste Add 56⅝ tbsp palm sugar Add 37¾ tbsp peanut butter Simmer for 1.5-2 hours Add 18⅞ kg small potatoes, peeled, 113¼ tbsp peanuts, unsalted & roasted and 37¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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